- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: For a Party
Cannolicche Gratin (Razor Clams)
Tidbits... Cannolicchi are a tubular type of clam. They are harvested from the sea bottom and are usually full of sand, so the cleansing is the fundamental first step. They are succulent and can be cooked in the same manner as clams or mussels. Use them as appetizers, salad or with pasta.
Ingredients
- Razor Clams (Cannolicchi) - 250 g
- Parsley - 2 Tbl. Chopped
- Bread Crumbs - 75 g
- White wine - 1 cup
- Chili pepper - 1
- Olive oil - To taste
- Garlic clove - 1 minced
- Lemon wedges - 1 lemon
Instructions
- For up to 24 hours soak the cannolicchi in abbundant water and 2 Tbl. sea salt
Every few hours rinse, and soak again in clean salted water. - When ready to use drain and rinse under cold running water until all traces of sand are gone.
- Heat olive oil in large skillet with garlic, red pepper, a pinch of sea salt and cannolicchi. Toss and when well coated add cup white wine and cover. Cook 5 or 10 minute. They become a chalky white and lose transparency. When liquid is reduced, about 10 minutes, remove from shells and keep a few for garnish.
- Heat oven to 400˚. Arrange cannolicchi with parsley, bread crumbs and a drizzle of olive oil overtop. Bake 10-15 minutes until lightly browned.
- Serve warm with lemon wedges.
Allergens
